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Caramel cake

Caramel cake


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Wheat:

Mix the egg whites with the sugar, add the yolks mixed with water and mix gently. At the end, incorporate the flour mixed with the pudding powder and the baking powder. Pour the dough into the tray lined with baking paper and bake in the preheated oven for 20-25 minutes. Bake the top, let it cool, then cut it in three horizontally.

Cream:

Melt the sugar until it becomes liquid and turns golden. Add the hot milk and let it boil, stirring constantly, until the sugar melts. Rub the yolks and starch and pour the hot syrup over them, little by little, stirring constantly. Transfer the composition back to the bowl and put it on the fire, until it thickens like sour cream. Add gelatin soaked in water and melted in a steam bath, then allow to cool. Gradually add the whipped cream and whipped egg whites. The cream is stored in the refrigerator until use.

Glaze:

In a bowl, melt the sugar until it becomes liquid and turns golden. Set the bowl aside and carefully add the whipped cream. Stir until the caramel melts and add the butter. Put the pot on the fire again and boil the composition, stirring constantly, until it acquires the consistency of a thick cream. The glaze is allowed to reach room temperature.

Syrup:

Caramelize the sugar and quench with water. Bring to the boil until the sugar melts. At the end add mint essence.

Assembly:

Syrup the sheets, fill with caramel cream and pour over the warm icing. On the edges it is decorated with caramel cream and almond flakes. Leave it to cool until the icing hardens, then decorate with whipped cream.